Go Back
A close-up shot showcases the delicious, caramelized topping of French Onion Meatballs, perfect for a comforting meal.

Irresistible French Onion Meatballs

These French Onion Meatballs capture the essence of French onion soup in a bite-sized form. Ground beef meatballs are infused with deeply caramelized onions and Gruyère cheese, then simmered in a rich beef broth, creating a savory and comforting dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 cup dry breadcrumbs
  • 1/4 cup grated Gruyère cheese, plus extra for topping
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups beef broth
  • 1 tablespoon cornstarch optional
  • 2 tablespoons cold water optional, for cornstarch slurry
  • Fresh thyme sprigs optional, for garnish

Equipment

  • large skillet
  • mixing bowl
  • measuring cups and spoons
  • knife
  • cutting board
  • spatula
  • whisk
  • Lid for skillet

Method
 

  1. Caramelize the Onions: Heat olive oil in a large skillet over medium-low heat. Add sliced onions and sugar. Cook, stirring occasionally, for 30-45 minutes, or until onions are deeply golden brown and caramelized. Stir in balsamic vinegar during the last 5 minutes of cooking. Remove from heat and let cool slightly.
  2. Prepare the Meatball Mixture: In a large bowl, combine ground beef, cooled caramelized onions, minced garlic, breadcrumbs, Gruyère cheese, egg, Worcestershire sauce, thyme, salt, and pepper. Gently mix until just combined. Be careful not to overmix.
  3. Form the Meatballs: Roll the meat mixture into approximately 1-inch meatballs.
  4. Brown the Meatballs: Heat a tablespoon of olive oil in the same skillet over medium-high heat. Brown the meatballs on all sides.
  5. Simmer in Beef Broth: Pour beef broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer. Gently add the browned meatballs to the broth.
  6. Cook the Meatballs: Reduce heat to low, cover, and simmer for 20-25 minutes, or until meatballs are cooked through and the broth has slightly reduced.
  7. Thicken the Sauce (Optional): If desired, whisk together cornstarch and 2 tablespoons of cold water to form a slurry. Slowly stir the slurry into the simmering broth. Cook for 1-2 minutes, or until the sauce has thickened.
  8. Serve: Serve the French onion meatballs immediately, garnished with extra grated Gruyère cheese and fresh thyme, if desired. They are excellent served over mashed potatoes, egg noodles, or on crusty bread for a French onion meatball sub.

Notes

For a richer flavor, use homemade beef broth. Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a more intense flavor, add a splash of sherry or Madeira wine to the sauce during the last few minutes of cooking. Serve over mashed potatoes, egg noodles, or crusty bread.